Easy Chicken Divan!

Everyone loves Chicken Divan, but the “old fashioned way” of preparing it can be somewhat time consuming. And lets face it, we don’t always have time to cook everything from scratch. This recipe rework takes a tried and true family favorite and makes it easy and fast for the modern family!

1 package frozen broccoli (i use 2 actually)

1 – 2 large (13 oz) cans of chicken breast

1 can cream of mushroom soup

½ cup mayonnaise

½ to 2 tsp curry powder (varies by taste)

½ tsp salt

1 cup shredded cheddar cheese

½ to 1 cup bread crumbs (which i never have on hand, so I always make my breadcrumbs from a couple of slices of bread thrown in the food processor)

Preparation

place thawed broccoli in an even layer in a greased 9×13″ pan. Drain the chicken and shred it with a fork. Layer the chicken on top of the broccoli.

If you’re me and in a pinch, you’ll now bust out the cheese grater and shred your cheese…..and bust out the food processor and turn your 2-3 slices of bread into crumbs.

Next, mix the salt, mayo, curry powder and cream of mushroom soup in a bowl. I had help <3

Spread the mayo mixture on top of the chicken, then top with an even layer of cheese and an even layer of breadcrumbs.

Since this is the easy way, you can reduce the oven temp from the original recipe. I cook it about 20- 30 min at 350 until everything is bubbly and the crumbs are browned.

The original recipe is below, in case you have an abundance of time on your hands and want to cook it all from scratch:

1 package frozen broccoli

1 lb boneless chicken breast

1 can cream of mushroom soup

½ cup mayonnaise

½ to 2 tsp curry powder (varies by taste)

½ tsp salt

1 cup shredded cheddar cheese

½ to 1 cup bread crumbs

Preparation

Bake chicken breasts until done. Cube meat into bite sized chunks.

Preheat oven to 375.

Cook broccoli.

Place broccoli in bottom of a buttered 9×13 baking dish. Cover with chicken cubes.